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Stinkvine

Paederia foetida

Also called Skunkvine, Chinese Fever Vine, Skunk Vine

Stinkvine
Photo: Forest & Kim Starr, CC BY 3.0

Stinkvine is a fast-growing climbing vine from Asia, named for the sulphurous, skunk-like smell released when its leaves or stems are crushed. It is grown mainly for ornament and in folk medicine, and it can become invasive in warm regions.

Family
Rubiaceae (Coffee family)
Grows as
Climber
Light
Part shade, Bright indirect
Water
Water regularly during the growing season and let the top of the soil dry slightly between waterings.
Soil
Fertile, well-drained loam or general potting mix.
Temperature
18–30 °C; protect below 10 °C
How easy
Easy
Native range
E. Nepal to Japan and Malesia
Climate
temperate

About

Paederia foetida is a species of plant, with common names that are variations of skunkvine, stinkvine, pilau maile (Hawaiian) or Chinese fever vine. It is native to temperate, and tropical Asia; and has become naturalized in the Mascarenes, Melanesia, Polynesia, and the Hawaiian Islands, also found in North America by recent studies.

Paederia foetida is known for the strong, sulphurous odour exuded when its leaves or stems are crushed or bruised. This is because the oil responsible for the smell, and found primarily within the leaves, contains sulphur compounds, including largely dimethyl disulphide.

Where it grows

P. foetida is native to Bangladesh and southern Bhutan; Cambodia; Taiwan and China (in Hong Kong and Macau, and the provinces of Anhui, Fujian, Gansu, Guangdong, Guangxi, Hainan, Henan, Hubei, Hunan, Jiangsu, Jiangxi, Shaanxi, Shandong, Shanxi, Sichuan, Xizang, Yunnan, Zhejiang); India (in Andhra Pradesh, Arunachal Pradesh, Assam, Manipur, Meghalaya, Mizoram, Nagaland, Odisha, Sikkim, Telangana, in the northern part of West Bengal, and the Andaman and Nicobar islands); Indonesia; Japan (in Honshu, Kyushu, Shikoku prefectures, as well as in the Ryukyu Islands); Laos; Malaysia; Myanmar; Nepal; the Philippines; Singapore; South Korea; Thailand; and Vietnam.

Uses

It is sometimes planted as an ornamental, and has virtue in folk medicine. It is also used as a culinary spice in some traditional cooking in North Eastern and Eastern India. In Hainanese cuisine, the leaves are ground into flour and mixed with rice to form noodles used in a sweet soup.

Text excerpted from the Wikipedia article Paederia foetida by its contributors, under CC BY-SA 4.0; the excerpts and the care summary drawn from them are shared under the same licence.

The care summary was written by AI (Claude, Anthropic) from the sources on this page, with general growing knowledge where they are silent. Check before relying on it.

Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.

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